CHERRY COMPOTE STERILISATION METHOD Russian patent published in 2012 - IPC A23L3/04 

FIELD: food industry.

SUBSTANCE: invention is related to preservation industry. The method involves two-stage heating of cherry compote in 70 and 90°C water during 8 and 40 minutes respectively. Then jars filled with compote are cooled in 18-20°C air flow at a rate of 7-8 m/s during 10 minutes. Then one continues cooling in an air flow with application of a 65-70°C water film on the jar surface during 15 minutes. During the heat treatment process the jars are turned upside down with a frequency equal to 0.3 s^-1.

EFFECT: invention allows to ensure significant saving of thermal energy, industrial sterility of the preserves, the ready product quality enhancement due to preservation of biologically active substances of the initial raw material and reduction of boiled fruits quantity in the ready product.

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